Stuffed Beef & Pork Tenderloins
Last updated Jul 29, 2026
Stuffed Beef & Pork Tenderloins
Servings: 2-3
Total: 50 min
Prep: 20 min
Cook: 30 min
5.0
Ingredients
- 1 large piece of beef tenderloin
- 1 large piece of Pork Tenderloin
- Diced ham, cheese, tomatoes, olives, garlic for the stuffing
- 2 lbs potatoes, chopped
- Melted butter
- Olive oil
- 1 bottle red wine
- 1 jar prune jam
- Paprika
- Coarse sea salt and black peppercorns, freshly ground
Key Tools
Recipe Instructions
1
Sear & Cut: Place the beef and pork tenderloin into a frying pan and sear until both sides are golden brown. (Note: Because both cuts are quite large, remove them from the heat as soon as they develop some color to avoid overcooking.) Carefully cut a deep, pocket-like slit into the center of each piece.
2
Stuff & Secure: Generously pack your chosen filling into the pockets of the meat. Use toothpicks to tightly seal the openings, then securely tie the meats with kitchen string to trap the stuffing inside. (Note: This is the hardest part, so be careful and take your time!)
3
Coat & Season: Place the stuffed meats on a baking tray. Brush the surfaces thoroughly with melted butter. Using your TempPro APG710 Electric One-Handed Salt & Pepper Grinder 2-pc Set, sprinkle freshly ground salt and black pepper over the meats, add a dash of paprika, and rub all the seasonings in evenly.
4
Probe Setup & Bake: Insert the TempPro TP980 TempSpike Pro Wi-Fi/Bluetooth Meat Thermometer probe into the deepest part of the meat and set your target alarm temperature on the TempPro App. Add the chopped potatoes to the tray, toss them with olive oil to coat, and place the tray into the oven.
5
Make the Sauce: While the meat is baking, pour the red wine and prune jam into a saucepan. Season with a little salt and black pepper, then simmer over low heat until the sauce reduces and thickens.
6
Slice & Serve: Once the TempPro app alarm sounds, remove the meats from the oven. Take off the strings and toothpicks, cut the tenderloins into thick slices, and plate them with the roasted potatoes. Generously drizzle the rich red wine prune sauce over the top and serve.
Recipe Video
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